Ristorante Lido '84 In Gardone riviera

A unique experience, top service, a top location, a top menu, a top environment. Kindness, care of both the person and the place, professionalism, truly a WONDERFUL experience!!

Started very well, service was excellent and the aperitivo was as you’d expect from a Michelin star restaurant. After our drinks the waiter came over and knelt down next to me and asked us to keep our voices down. This not only broke the good vibe of the restaurant but made us then feel incredibly uncomfortable for the next 7 courses of our meal. As a place where you go for a special occasion I was quite surprised a waiter would make this comment. I was also quite confused as we weren’t speaking loud at all. The food was okay but nothing was really wow. So would say worth a visit but be careful of raising your voice at the risk of offending the waiter.

Sunday lunch with the family, spectacular!

Sensational experience in this magical place. Delicacy, experimentation and mastery have characterized this pleasant new discovery. All the dishes are spectacular, in particular the cuttlefish with Jerusalem artichoke and eel spit butter, the famous pasta with cheese and pepper in bladder and the veal sweetbreads. The various wines included in the tasting were also spot on, we really appreciated the trip to the various cellars around the world and the various maceration methods. Highly recommended, absolutely worth trying!

That’s was wonderful meal. The food is very delicious. The service here is great, I was welcomed very warmly. The dish was presented very quickly. Price is very reasonable. I brought children, they were a bit mischievous but the staff were very enthusiastic towards them.

Polarizing as any Italian concept that dares to challenge centuries of tradition Lido 84 from Riccardo and Giancarlo Camanini seeks to reinterpret classic recipes as “food for thought” utilizing old and new techniques. Housed in a former beach club on Lake Garda guests are invited to dine indoors or on a terrace as weather permits, all while Giancarlo oversees service as warm and informative as any in Europe. Designed to be enjoyed a la carte or as a tasting, staff communicating with each guest to determine likes and preferences before Riccardo chooses the menu, it is amist modern-classical décor that time passes quickly thanks to stories and reminiscing over bites such as Baccala Cannoli or pudding-soft Foccacina. Eclectic but distinctly Italian, warm Bread and Grissini flavored with Olives present throughout, late-Winter’s “Fluctuations” begins with a veil of Cuttlefish overlying soft Rice in Eel Butter before moving onward to Oysters perfumed by Pine and Buttered Spaghetti made anything but simple by crispy puffed Yeast. An admirer of all forms of art, books and statues surrounding a piano overlooking the water, Risotto comes splashed on a white canvas with Red Berries prior to intentionally sticky Pennoni meant to be dipped in an emulsion of Uni. Lucky next to receive 84-hour steamed Pasta allowed to ferment for a year, its texture quite distinct beneath Foie Gras and Pigeon Ragu, Chard offers a bit of levity before moving onward to faultless Sweetbreads sharing the spotlight with Honey and Mustard. Known best for Cacio e Pepe cooked in a Pig’s Bladder, a blind method of preparation that leaves Pasta firmer than al dente but beautifully matched to simple toppings, tender Beef comes with accents of Duck Fat and Pork Lard plus the bold skins of Sheep’s Cheese. Offering each guest a different dessert, on this day Chocolate toasted to taste of Burnt Milk and Caramelized Pears with Pumpkin Seed Praline, those with capacity should inquire about adding a laminated “King Size” Cannoncino perfumed by Moroccan Spices with Apricots. Always pushing forward, with textures and flavors inspiring questions, the story ends with Torrone clipped tableside and a quick tour further seeking to educate those who already think they understand.

Excellent restaurant, expertly cooked dishes with fresh and well-valued products, beautiful location.

Our third visit, albeit several years apart. The location is very beautiful: on the Garda lake, far few meters from the water. There are a few amuse-bouches to start the evening. Bread is fantastic and made in house. The food is an incredible experience: on top the cacio and pepe cooked inside “ the vescica".This is a house specialty drawn from a Roman preparation. It's cooked in water and then they shake it up to mix in the cheese sauce and pepper before cutting open the bladder membrane and served. The service is perfect. Each dish was served by a different person. The wine choices were impressive. The sommelier's wine recommendations were spot on, perfectly complementing the flavors of the dishes. The exceptional food, expert wine pairings, and impeccable service make a compelling case for revisiting. Should the opportunity arise, we will gladly return. It is rare to find such an outstanding combination of excellent food, remarkable place and passionate people!!

Location da sogno, sia dentro sia, tempo permettendo, fuori: spero che sia possibile cenare nel giardino in riva al lago. La cena è eccellente, abbiamo provato il menù oscillazioni ed era perfetto. Peraltro con l’elasticità di variazioni che a volte non viene concessa. Splendido rapporto qualità prezzo, considerando il livello.

Torniamo a lido 84 dopo un paio di anni…. il ricordo era quello di un’esperienza di alto livello, in una location incantevole …. ritroviamo le stesse sensazioni ma con un quid in più. Locale davvero meraviglioso…. intimo, luci soffuse, servizio giovane, premuroso e ben preparato….. vista lago incantevole! Ma é la cucina a fare la differenza …. maturata, più consapevole dei propri mezzi…. qui si osa, si gioca sempre al limite e con gusti importanti…. a volte pericolosi da maneggiare se non si sa quello che si fa… il rischio di cadere é sempre dietro l’angolo… esagerare é un attimo! E invece Chef Camanini si destreggia in maniera perfetta con ingredienti e influenze interculturali, con accostamenti e pensate che arrivano al palato come cazzotti che diventano godimento…. Solo i migliori riescono a tenere dritta la barra nelle tempeste e questa cucina (a parere nostro fuori dall’ordinario) ne é con certezza la controprova. In alcuni piatti che abbiamo assaggiato nella nostra cena ritroviamo un gusto per la scommessa davvero evidente: il risotto stracchino e sarda di lago affumicata e fritta é piatto iconico stratosferico con una serie di frustate per il palato che se governate male porterebbero seri problemi… lo scorfano con Pastinaca, Concentrato di Pomodoro, Rape Gialle,Pasta di Fegato di Cannolicchio e Mandorle é un giro del mondo di una delicatezza magistrale, mentre la Bavetta di manzo con Grasso d’Anatra, Sangue di Rilascio, Lardo e Bucce di Nebbiolo affinata nel Testun di Pecora ha una grinta impressionante. Insomma qui ci si destreggia come acrobati e senza protezioni…. il bello é che da quel dannato filo non si cade mai! Crescita esponenziale. Bravissimi